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Ful Medames Fava Beans |
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Total time
1-1/2 hours
2 cups dried fava or broad beans, soaked overnight
1/4 cup red lentils
1/2 tsp. salt
2 tbsp. finely chopped garlic
1/2 cup lemon juice
1 tsp. ground cumin
1/2 tsp. paprika
Salt and pepper to taste
1/2 cup olive oil
1 tsp. allspice
1/4 cup red lentils
1/2 tsp. salt
2 tbsp. finely chopped garlic
1/2 cup lemon juice
1 tsp. ground cumin
1/2 tsp. paprika
Salt and pepper to taste
1/2 cup olive oil
1 tsp. allspice
Garnishes:
1 cup finely chopped parsley
1 cup finely chopped scallions
1 cup diced green and red peppers
6 hard boiled eggs, sliced
6 tomatoes, chopped
1 cup finely chopped scallions
1 cup diced green and red peppers
6 hard boiled eggs, sliced
6 tomatoes, chopped
Drain the beans and put them in a large pot with the lentils. Cover with 3" of water, bring to a boil and simmer until the beans are tender, about 1-1/2 hours. Add salt after the first hour. When the beans are done, drain them and reserve 1 cup of the liquid containing the disintegrated red lentils. Put the beans in a serving bowl. Combine the garlic, lemon juice, cumin, paprika, salt, pepper, olive oil, reserved cooking liquid, and allspice, if desired. Add to the beans and mix well. Surround the serving bowl with garnishes on individual plates or bowls, and allow your guests to help themselves.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.
Copyright © 1999, 2000 Kathleen Seidel
All Rights Reserved
Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.